Servings: 9



  1. Preheat the oven to 160 oC
  2. Grease and line a 20cm traybake tin
  3. Place the dairy free spread, sugar and honey/agave into a saucepan and heat gently until melted
  4. Stir in the oats
  5. Stir through the pear and chocolate chips
  6. Press into the baking tin
  7. Bake for 30 minutes
  8. Remove from the oven and allow to cool for 20 minutes in the tin
  9. Cut into 9 squares and allow to cool completely
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